Monterey jack cheese (shredded)
corn tortillas (sliced in 1/4" strips - I used 1 pkg of 10 La Tortilla Factory Organic Corn)
green onions (chopped)
skillet, cook chicken in olive oil and then set aside. In same
pan (leave drippings) saute onion and garlic. Transfer onion and
garlic to stock pot and add tomatoes, chicken, cilantro, chicken broth,
peppers, Adobo sauce, oregano, salt and pepper. Bring to boil
then cook/simmer medium-low heat for 25-30 minutes.
soup simmers, make tortilla chips. Take tortilla slices and saute
them (approx 2 tortillas worth at a time) in same pan that chicken and onion were sauteed in using the oil,
and sprinkle with salt. set aside when done.
When soup is ready, serve with cheese, avocado and tortilla chips either on top or on side.
Notes: Don't omit the Adobo sauce as it gives it a nice smokey flavor.
Serves 7 or so
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